Garlic Soy Glazed Shiitake Mushrooms
Fifteen minutes, one pan, and a glossy soy-garlic-ginger glaze that clings to every cap. This is the recipe to share with customers at the market — easy enough for a weeknight, impressive enough to serve as a side at dinner. Eat it over rice, in lettuce wraps, or straight from the pan.
Ingredients
Mushrooms
- 1 lb fresh shiitake mushrooms from KC Mushroom Co., stems trimmed
- 2 tbsp neutral oil such as avocado
- 4 cloves garlic finely minced
- 1 inch piece fresh ginger grated
Glaze
- 3 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp honey or brown sugar
- 1 tsp toasted sesame oil
- 1 tsp rice vinegar
- 1/2 tsp red pepper flakes optional
To Finish
- 2 scallions thinly sliced on the bias
- 1 tbsp toasted sesame seeds
Instructions
- Trim the tough ends off the shiitake stems. If your caps are very large, halve or quarter them; smaller caps can be left whole for a beautiful plated finish. Reserve the stems for stock.
- In a small bowl, whisk together all the glaze ingredients: soy sauce, mirin, honey, sesame oil, rice vinegar, and red pepper flakes if using.
- Heat the neutral oil in a large skillet or wok over medium-high until shimmering. Add the shiitake in a single layer with their cut sides down. Leave them undisturbed for 3 minutes — you want a deep golden sear on one side.
- Toss the mushrooms and continue cooking another 2 to 3 minutes until they’re browned all over and have started to release their moisture.
- Add the minced garlic and grated ginger to the pan. Stir constantly for 30 seconds until fragrant — do not let the garlic burn.
- Pour the glaze around the edges of the pan. It will bubble up immediately. Toss the mushrooms to coat and cook 1 to 2 minutes more, until the glaze has reduced into a glossy coating that clings to every cap.
- Tip onto a warm serving plate. Scatter the scallions and sesame seeds over the top and serve immediately.
Notes
From the farm: Shiitake have a slightly chewy, almost meaty texture that holds up to high-heat searing better than most mushrooms. The trick to this recipe is a hot pan and a willingness to leave them alone for that first sear.
Serving ideas: Excellent over steamed jasmine rice, tucked into lettuce cups with rice noodles, or as a topping for a grain bowl with edamame and avocado.
Make ahead: Cook just before serving — the glaze loses its shine if held too long. The glaze itself can be mixed up to a week in advance.